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Food Safety: Skills and knowledge for food businesses

Food Safety: Skills and knowledge for food businesses (First edition March 2002) Guidance for food businesses on the skills and knowledge requirement of Food Safety Standard 3.2.2 Food Safety Practices and General Requirements This is a guide to help proprietors in small food businesses understand the legal requirement for skills and knowledge in food safety and food hygiene. The Food Safety Standards require food businesses in Australia to make sure that food handlers and supervisors of food handling operations within their business have skills and knowledge of food safety and food hygiene for the work that they do. The only exemption is for food handlers involved in charitable or community fundraising events that sell food that is not potentially hazardous or that will be eaten immediately after being cooked thoroughly. Download:…

Published 15 November 2016

Food safety: temperature control of potentially hazardous foods

Food safety: temperature control of potentially hazardous foods (First printed edition August 2002) Guidance on the temperature control requirements of Standard 3.2.2Food Safety Practices and General Requirements Keeping foods at the right temperatures is an essential food safety practice This guide explains the temperature control requirements in Food Safety Standard 3.2.2 Food Safety Practices and General Requirements and provides some advice on how to comply with the requirements. Food businesses are required by State and Territory food laws to ensure that the food they prepare and sell is safe to eat. 'Safe to eat' means that food will not cause illness when someone eats it. The common symptoms of food borne illness, or food poisoning, are diarrhoea, vomiting and stomach pains. Symptoms may also include nausea, headaches, fever, muscle…

Published 3 April 2013

Formulated Beverages Survey

Formulated Beverages Survey FSANZ commissioned Roy Morgan Research to conduct this research to inform FSANZ's response to the Australia and New Zealand Food Regulation Ministerial Council (Ministerial Council) request for a First Review of Application A470 - Formulated Beverages. FSANZ recommended amending the Australian New Zealand Food Standards Code to create a category of beverages known as Formulated Beverages. The objective of this research were to:

  • seek information regarding the likely responses of consumers to this group of beverages,
  • acquire data to demonstrate likely patterns and levels of Formulated Beverage consumption,
  • understand the motivations behind decisions to consume or not consume,
  • determine the extent to which Formulated Beverages will potentially replace tap or bottled…

    Published 9 June 2017

Getting Your Claims Right

Getting Your Claims Right This guide was developed by the Implementation Subcommittee for Food Regulation (ISFR) to provide advice on how to comply with the Nutrition, Health and Related Claims Standard (Standard 1.2.7) in the Code. The guide includes templates and checklists to help businesses demonstrate due diligence in complying with the requirements of the Standard.  It is suggested that Standard 1.2.8 of the Code is consulted to ensure all associated requirements to the Nutrition Information Panel are met in relation to nutrition content claims and health claims. More information

  • Read more about the…

    Published 27 November 2018

GM labelling review report

GM labelling review report Released 28 May 2004

Executive Summary This is the report of the Review of Labelling of Genetically Modified (GM) Foods. The Australia New Zealand Food Standards Council (ANZFSC) endorsed the Standard for the labelling of GM food in November 2000 and it was subsequently gazetted in December 2000. At that time Ministers agreed to a 12 month transition, until December 2001, for the new Standard to come into effect. In addition there was a 12 month stock-in-trade provision allowing manufacturers 12 months to sell through stock that had been…

Published 21 May 2013

Guidance for Thermal Inactivation of Hepatitis A virus in Berries

Guidance for Thermal Inactivation of Hepatitis A virus in Berries (Reviewed April 2020)   Food Standards Australia New Zealand (FSANZ) and the Ministry for Primary Industries have developed the following guidance for the inactivation of hepatitis A virus in berry fruits.   MPI and FSANZ recommend cooking food to 85°C for 1 minute to inactivate hepatitis A virus but recognise that the extent of virus inactivation is influenced by the food matrix.    Should alternative, generally lower, processing temperatures be required, this report presents guidelines on temperature/time equivalents for the inactivation of hepatitis A virus based on available experimental data and according to the product characteristics (e.g. pH and sugar content).   In the absence of data for all berry…

Published 4 April 2020

Information on establishing food-health relationships for general level health claims

Information on establishing food-health relationships for general level health claims This document is provided to assist food businesses wishing to establish a relationship between a food or property of food and a health effect (food-health relationship) by a process of systematic review for the purpose of making a general level health claim. All the requirements for making a general level health claim on a food label or in an advertisement are set out in Standard 1.2.7 - Nutrition, Health and Related Claims in the Australia New Zealand Food Standards Code (code). Food businesses wishing to make a general level health claim can base their claim on a food-health relationship that is either:

  • pre-approved by FSANZ as listed in…

    Published 2 July 2022

Guide to submitting requests for maximum residue limit (MRL) harmonisation proposals

Guide to submitting requests for maximum residue limit (MRL) harmonisation proposals (July 2023) This guide provides information on requesting to consider harmonising maximum residue limits (MRLs) in Schedule 20 of the Australia New Zealand Food Standards Code with limits established by codex or the country/region in which the food commodity was produced to import into Australia. It provides an overview of the information FSANZ requires to assess requests.

Monitoring the Australian populations intake of dietary iodine before and after mandatory fortification

Monitoring the Australian populations intake of dietary iodine before and after mandatory fortification (June 2016) This report provides results of analysis of the iodine content of breads commonly eaten by Australians, and estimates of the population's intake of dietary iodine following implementation of the food standard for the mandatory use of iodised salt in making bread. Food Standards Australia New Zealand (FSANZ) undertook this work as part of its contribution to the monitoring program of the impact of the mandatory fortification standard, Standard 2.1.1 Cereals and cereal products. Download the report (pdf 682kb) | (word 904kb)…

Published 29 June 2016

Literature review on consumer knowledge, attitudes and behaviours relating to sugars and food labelling

Literature review on consumer knowledge, attitudes and behaviours relating to sugars and food labelling Executive summary Food Standards Australia New Zealand (FSANZ) has undertaken a literature review to examine consumer knowledge, attitudes and behaviours relating to sugars in foods and as presented on food labelling. The purpose of a literature review is to assess the evidence as it presently stands in the available literature.The literature sourced for this review is of varying quality and uses different methodological approaches. Given the limitations of the literature this review does not aim to draw definitive conclusions. However, the findings from the literature, when taken together, do point towards some consistent findings regarding sugars, labelling…

Published 21 December 2017